Dal Ghosth

• ½ kg mutton with the bones – cut into small pieces
• ½ cup split red gram – arhar dal
• 1 medium size bottle gourd or lauki – cut into big pieces
• ½ cup fried onions
• 5-6 green chilies
• 5-6 cloves of garlic
• 2 inch piece of ginger
• ½ cup beaten yoghurt
• 2 green cardamom pods
• 1 black cardamom
• 3 cloves
• 1 inch piece cinnamon
• 1 tsp black pepper corns
• ½ turmeric powder
• ½ tsp red chilli powder
• Juice of a lime
• Salt as per taste
• 4 tbsp oil

For tempering

• 2 tbsp oil
• 1 tsp cumin seeds
• 2 dry red chilies
• 2 pinches of asafoetida
• 4-5 flakes of garlic crushed

• Grind green chillies, ginger and garlic into a smooth paste.
• In a pressure cooker heat oil, add whole spices (cinnamon, green and black cardamom, cloves and pepper corns). When it crackles add mutton along with ground paste and cook it on medium heat for 6-7 minutes or till its juices oozes out. Add the fried onions and cook it further for 2 more minutes. Add yoghurt, turmeric powder, red chili powder, salt, stir well, add ½ cup of water and pressure cook it for 6-7 whistles or till the meat is cooked through.
• Cook the dal along with bottle gourd, salt and turmeric powder till done. Mix it in the meat and add lemon juice and leave it to simmer on a slow flame.
• In a small temper or tarka pan, heat oil. Add ingredients for tempering and fry till it leaves out nice aroma. Pour it over the cooked dal ghosth, and simmer it for further 2-3 minutes.
• Serve hot.